Veggie Rice Paper Rolls

Ingredients

• 100g fresh shiitake mushrooms, diced
• Half head of a small cabbage, finely sliced 
• 5 medium carrots, finely sliced 
• 1 thumb sized piece of ginger, finely chopped
• 2 cloves garlic, finely chopped
• 3 spring onions, sliced 
• 1 Tbsp light soy sauce
• 2 tsp toasted sesame oil
• 10 sheets of rice paper
• 2 Tbsp neutral oil 

Dipping Sauce

• 2 Tbsp light soy sauce
• 1 Tbsp black rice vinegar (easy swap - balsamic vinegar) 
• 1 tsp toasted sesame oil
• Any chilli sauce 
• Sesame seeds

Add the dipping sauce ingredients to a ramekin. 

Prepare the ingredients as per ingredients list. 

Prepare your wok clock: cabbage and carrot at 12, followed by the shiitake mushrooms, ginger, garlic spring onion. Preheat a pan or wok over medium heat, and add the neutral oil . Flash fry the carrots and cabbage until the carrots begin to curl, then work around the wok clock, frying ingredients for a minute as you add them. Season with the light soy sauce, and sesame oil, and stir fry for another two minutes, making sure the vegetables remain crisp. Set everything aside to cool. 

Moisten the rice paper by dipping the sheet in a bowl of water for a few seconds. Lay the sheet on a moistened surface and add a Tbsp of filling onto the half closest to you. Fold the sheet over the filling, tucking the end in under the filling. Then fold the sides over the centre and carry on rolling, until you have a neat closed cylinder. 

Set the rolls aside on a plate as you work, greasing the plate with a little oil to prevent them from sticking. 

Preheat a pan or wok  to a medium heat. Add oil and pan fry the rolls in batches to prevent overcrowding. You are aiming for a golden crisp  all over,  so keep rotating every now and then  as you fry. 

Serve with the dipping sauce and enjoy!